Currant-Glazed Chicken

Name: Currant-Glazed Chicken
Ingredients: 3 1/2 lbs broiler-fryer chickens, whole; 4 garlic cloves, minced; 2 tablespoons gingerroot, grated; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup currant jelly; 3 tablespoons honey; 2 teaspoons lemon peel, finely shredded; 2 teaspoons reduced sodium soy sauce

9 ingredients

10 steps

Ingredients

3 1/2 lbs broiler-fryer chickens, whole
4 garlic cloves, minced
2 tablespoons gingerroot, grated
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup currant jelly
3 tablespoons honey
2 teaspoons lemon peel, finely shredded
2 teaspoons reduced sodium soy sauce

Directions

1

Preheat oven to 375°F.
2

Rinse chicken; pat dry.
3

In a small bowl stir together garlic, gingerroot, salt and pepper. Rub on skin of chicken and inside the body cavity too.
4

Skewer neck skin to back. Tie legs together with string. Tuck wings under back. Prick skin with a fork.
5

Place chicken breast side up, on a rack in a shallow roasting pan.
6

Insert a meat thermometer into center of thigh muscle. Do not touch bone. Put chicken in oven to roast for 1 to 1 1/2 hours.
7

Meanwhile, in a small saucepan, combine jelly, honey, lemon peel and soy sauce. Cook and stir until jelly melts.
8

Brush chicken with about 1/4 of the jelly mixture during the last 10 minutes of roasting.
9

Chicken is done when thermometer reads 180°F and drumsticks more easily in their sockets. Remove chicken from oven and let stand covered in foil for 10 minutes.
10

Serve remaining jelly mixture warm with chicken.